In a medium-size pot, melt the butter over low heat.
Add the onion and garlic. Sauté just until tender, about 10 minutes. Do not allow to brown.
Add the corn, tomatoes, oregano, thyme and wine. Simmer for about 20 minutes, stirring occasionally. Add salt and pepper.
Puree the mixture in batches in a blender or food processor (or if you have a hand-held immersion blender, puree the mixture in the pot).
Return the mixture to the pot and add the cream. If the soup is too thick, add a little warm chicken stock. Reheat but do not allow the mixture to boil.
Divide evenly among bowls and scatter the cheese, cumin seeds and cilantro on top.